10 min Prep, 30 min Cook
A big bowl of hearty, richly spiced vegan posole on a brisk fall night.
To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar’s Ground Chiles, RawSpiceBar’s Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S
Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
Stir in the lime juice and season to taste with additional salt and RawSpiceBar’s ground red chile if desired.
Serving Size 955.7 g
|Amount Per Serving|
|Calories 590.7 cals||30%|
|% Daily Value*|
|Kilojoules 2472.3 kJ||30%|
|Fat 19.9 g||31%|
|Sodium 2368.2 mg||103%|
|Carbohydrate 89.3 g||30%|
|Protein 19.6 g||39%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|